Mushroom Fondue
Indulge in the rich, velvety decadence of Mushroom Fondue, a sophisticated twist on classic cheese fondue that’s perfect for cozy gatherings or a romantic dinner. This recipe combines the earthy depth of cremini or button mushrooms, sautéed with garlic and shallots, with the creamy allure of Gruyère and Emmental cheeses melted into a base of white wine and heavy cream. Subtly enhanced with a dash of nutmeg and a splash of lemon juice, this fondue achieves a perfect balance of flavors. Serve it with crusty bread cubes, vibrant vegetables, or your favorite dippers for an irresistibly creamy treat. Ready in just 35 minutes, this savory dish is ideal for entertaining or elevating your next appetizer spread. Keywords: mushroom fondue recipe, cheese fondue with mushrooms, easy fondue for parties.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely minced
- 2 cloves Garlic, minced
- 8 ounces Cremini or button mushrooms, finely chopped
- 1 cup Dry white wine
- 1 cup Heavy cream
- 1 cup Gruyère cheese, grated
- 1 cup Emmental cheese, grated
- 1 tablespoon Cornstarch
- 0.25 teaspoons Nutmeg, freshly grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 1 teaspoon Lemon juice
- 2 cups Bread cubes, for dipping
- 2 cups Assorted vegetables (e.g., broccoli, carrots, and bell peppers), for dipping
Instructions
In a medium saucepan, melt the butter over medium heat.
Add the minced shallots and garlic to the saucepan and sauté for 2-3 minutes until fragrant.
Add the finely chopped mushrooms and cook for another 5-7 minutes until they release their moisture and become golden brown.
Pour in the dry white wine and allow it to simmer for 2-3 minutes, reducing slightly.
Stir in the heavy cream and let it heat through, but do not allow it to boil.
In a small bowl, toss the grated Gruyère and Emmental cheeses with the cornstarch to coat evenly. This will help prevent clumping.
Gradually add the cheese mixture to the saucepan, one handful at a time, stirring constantly until melted and smooth.
Add the freshly grated nutmeg, salt, black pepper, and lemon juice. Stir well to combine.
Reduce the heat to low and allow the fondue to stay warm. Avoid overheating to prevent the cheese from separating.
Transfer the fondue mixture to a fondue pot or heatproof bowl placed over a flame or warming base to keep it warm.
Serve immediately with bread cubes, assorted vegetables, or your preferred dippers.
Nutrition Facts
Calories |
3682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 109.5 g | 548% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 508 mg | 170% | |
| Sodium | 4871 mg | 212% | |
| Total Carbohydrate | 302.0 g | 110% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 41.2 g | ||
| Protein | 130.4 g | 261% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 2709 mg | 208% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2838 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
